Tulo

Fried Chicken Wings Recipe

A buttermilk soak tenderizes the meat and helps the flour dredge cling, while a mix of flour and cornstarch in the coating fries up thinner and shatters instead of going soggy or doughy.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 2 lbs chicken wings, split into flats and drumettes
  • 1 1/2 cups buttermilk
  • 2 tablespoons hot sauce (such as Frank's), divided
  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups neutral oil for frying (such as peanut or vegetable)

Nutrition per serving

Calories
3565
Protein
48g
Carbs
40g
Fat
361g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the wings dry, then combine with the buttermilk and 1 tablespoon of hot sauce in a bowl or zip-top bag. Cover and refrigerate for at least 1 hour, or up to overnight.
  2. 2In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, cayenne, salt, and black pepper.
  3. 3Pour oil into a heavy pot or Dutch oven to a depth of about 3 inches and heat to 350°F (175°C) over medium-high heat, using a deep-fry or candy thermometer to monitor the temperature.USDA safe minimum for poultry: 165°F (74°C)
  4. 4Working in small batches, lift wings from the buttermilk, letting excess drip off, and press each one firmly into the flour mixture, coating all sides. Set on a plate or rack as they're coated.
  5. 5Carefully lower coated wings into the hot oil, 5 or 6 at a time so the oil temperature doesn't drop too far. Fry for 10-12 minutes, turning occasionally, until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  6. 6Transfer fried wings to a wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust). Let the oil come back up to 350°F (175°C) between batches.
  7. 7Toss the finished wings with the remaining tablespoon of hot sauce, or serve the coating plain with dipping sauce on the side.
How to Use a Meat Thermometer

Tips & variations

  • Letting the coated wings rest on a rack for 10-15 minutes before frying helps the flour hydrate slightly and adhere better, so less of it flakes off in the oil.
  • For an extra-craggy crust, dip the floured wings back into the leftover buttermilk and into the flour a second time before frying.
  • Swap the cayenne for more or less depending on heat preference; the base seasoning still works fine without it.
  • Toss fried wings in melted butter and hot sauce for classic Buffalo style, or in a mix of soy sauce, honey, and rice vinegar for a sticky glaze.

Storage & reheating

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer for 8-10 minutes to re-crisp the crust; microwaving will make them soggy.

Tips from the Tulo kitchen

  • Splitting whole wings into flats and drumettes yourself is noticeably cheaper than buying them pre-cut, and a sturdy pair of kitchen shears makes it a two-minute job.
  • Keep a spare thermometer clipped to the pot the whole time frying is happening; oil temperature swings fast once wings go in, and guessing leads to greasy or undercooked batches.

FAQ

What oil temperature is best for frying chicken wings?

350°F (175°C) is the sweet spot. Hotter and the coating browns before the meat cooks through; cooler and the wings absorb oil and turn greasy instead of crisp.

Why is cornstarch added to the flour dredge?

Cornstarch has no gluten, so it fries up thinner and crisper than an all-flour coating, which tends to seal into a thicker, more bread-like crust.

Can these wings be baked or air-fried instead of deep-fried?

Yes, though the crust will be lighter rather than shatter-crisp. Arrange coated wings on a wire rack over a baking sheet and bake at 425°F (220°C) for 40-45 minutes, flipping halfway, or air-fry at 380°F (193°C) for 20-24 minutes, shaking the basket occasionally.

How do I know the wings are fully cooked?

Check with an instant-read thermometer inserted into the thickest part of the drumette; it should read at least 165°F (74°C). Color alone isn't reliable since the coating browns quickly.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour; the cornstarch and baking powder stay the same.

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